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Chicken with Prosciutto and Sage


This recipe is inspired by saltimbocca, a classic Roman dish. In this variation we've replaced the traditional veal cutlets with chicken breast cutlets.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2004


  • 1/4 cup all-purpose flour
  • Coarse salt and ground pepper
  • 4 fresh whole sage leaves, plus 4 minced leaves
  • 4 (6 to 8 ounces each) chicken cutlets
  • 4 slices (3 ounces) thinly sliced prosciutto
  • 4 teaspoons olive oil
  • 3/4 cup dry white wine
  • 1/3 cup reduced-sodium canned chicken broth
  • 1 tablespoon cold butter


  1. In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

  2. Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.

  3. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.

  4. Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.

Reviews Add a comment

  • Dawn Nicole
    13 JUN, 2014
    I love this recipe! I add garlic to the sauce, and also use basil leaves instead of sage!
  • lauralee422
    8 MAR, 2011
    I love Martha... yet another completely easy and delicious recipe. Followed it to a "T". YUMMY!!
  • dietpepsi
    20 MAY, 2008
    BY FAR, our favorite recipie!!!! The kids aren't fond of "the leaf" on their meat, but it's easily removed. Try it. You'll LOVE it.